Sweater Weather Cocktails Turn the Heat On this Fall

Cocktails are increasing in popularity with estimates that by 2020, there will be 400 million new consumers drinking luxury spirits, according to Future Labs Luxury Report 2015. As the temperatures creep downward, autumn imbibers will be searching for the right spirits to warm them up. Modern Restaurant Management magazine found some with theme perfect for fall. 

"Everyone loves pumpkin and the perfunctory "fall flavor profiles" but if you're looking for some more exotic spices outside the traditional pumpkin spice lattes of the world, some tamarind infused tequila and some herbaceous liqueurs are a great place to turn," said CliQue Bar & Lounge  mixologist Antony Sazerac. 

His idea for "Something May Catch Fire" (pictured above)  was to make a cocktail with Tamarind that could fit in with really well with almost any of the many cultures and countries that use Tamarind across the globe.

"I used Chareau Aloe Vera to give it a really refreshing quality, also as a nod to tamarind's homeopathic usage. I added Yellow Chartreuse to give it some sweetness and complexity. We torch the rosemary and cassia sticks with Cruzan 151 to create a really intense aromatic and really fun visual moment at the table as well.  The name doubles as a warning (something may actually catch fire) as well as an homage to a Chuck Ragan song-one of my favorite musicians. Look for Aloe Vera Liqueur to make its way on to cocktail menus across the country. It's legit and incredibly tasty."

Something May Catch Fire from CliQue Bar & Lounge

2 ounces tamarind infused Espolon Blanco Tequila

3/4 ounce Cherau Aloe Vera Liqueur

3/4 ounce Yellow Chartreuse

1 ounce lemon juice

3/4 ounce pineapple juice

Shake/strain/served over crushed ice

Garnish with lime wheels, cassia sticks, and rosemary-burn rosemary and cassia with a butane torch

Winter is Coming

Winter Is Coming from The Hudson 

1 oz Café Lolita

1 oz Selvarey Cacao

1 oz Cream

Splash simple

Shake hard and strain into coupe, garnish with ground nutmeg and clove. Sailor Jerry spiced rum and Café Lolita combined for a creamy spiced libation.

Kentucky Mule

Kentucky Mule from The Still  

1 ½ oz. Ginger Peach Tea Infused Wild Turkey American Honey Whiskey

½ oz. Fresh Lemon Juice

Build: Add all ingredients into mixing tin. Add ice and shake vigorously. Now strain into mason jar shot glass.

Glass: Mason Jar Shot Glass

Garnish: Skewered Peach Slices with Candied Ginger


Manhattan in the Fall from The Hudson 

1 oz Evan Williams Bourbon

1 oz Sweet Vermouth

1 oz Apple Cider

Shake, strain, and garnish with an orange peel

Equal parts Evan Williams bourbon, sweet vermouth, and spiced apple cider

Truffle Shuffle

Truffle Shuffle from Gilt Lounge 

50mls of honey & Peanut butter washed Woodford reserve 10mls Pedro Ximenez Sherry

2 dashes of white truffle bitters

2 Sprays of Atomized white truffle oil

Add all ingredients (except atomization) to a mixing glass with cubed ice and stir until chilled and diluted. Julep strain over cubed ice into a large old fashioned glass. Garnish with peeled lemon rind and unshelled peanut on a skewer. Right before it is served atomize truffle essence over the top of the drink. Serve.

Arctic Fog

Arctic Fog from The Hudson 

½ oz lemon juice
½ oz Benedictine
1 oz Apple Cider
1 ½ oz Tanqueray Sterling vodka
Shake and strain into a coupe and garnish with a dash of cracked black pepper.

Zumbrowski vodka, Brandy, lemon and apple with cracked black pepper

Whiskey Business

Whiskey Business from STK LA  

1.5 oz. Jameson Black Barrel Whiskey

1.74 oz. Glenlivet 12 Year Old Scotch Whisky

.75 oz. Lemon

.75 oz. Honey syrup

3 slices of fresh ginger

Using a wooden muddler or mixing spoon, muddle the fresh ginger in the bottom of a cocktail shaker until it is well mashed.

Add the Jameson BB, lemon juice, and honey syrup, and fill shaker with ice.

Shake until well chilled, about 20 seconds.

Strain into an ice-filled rocks glass (you may wish to double-strain through a fine tea strainer to remove the small flecks of ginger).

Pour the Glenlivet 12 over the back of a bar spoon so that it floats atop the drink.

Gilty Pleasure Punch

Gilty Pleasure Punch from Gilt Lounge 

For the batch (large quantities):

700mls Bacardi Superior

700mls Bombay Sapphire

500mls Disaronno

1000mls fresh lemon juice

1000mls earl grey tea

500gms caster sugar

500gms toasted granola mix

1 whole pineapple

1 tin of peaches and syrup

4 cinnamon sticks

4 bay leaves

8 star anise

8 cloves

700mls HOT MILK

Slice up pineapple into chunks and muddle in a large square container. Add all of the other ingredients (except for the hot milk) over the pineapple and stir until all ingredients are incorporated. Allow to rest for 1 day in a cool dry environment, do not refrigerate. Strain all ingredients through cheese cloth until there is no sediment left. Add another 90mls of lemon juice to the mix to raise the citric acid, then add the HOT MILK to the liquid. Allow to curdle into curds and whey, then leave to sit for 10mins. Strain the liquid again for the milk solids. Repeat this process until liquid passes light. Refrigerate liquid until service

 OCEAN PRIME New York welcomes the fall with sweater weather cocktail recipes featuring flavors of the season from Earl Grey tea to apple cider. 

Crimson Rye

Crimson Rye

Service Glass: Coupe      Prep Glass: Beaker

Garnish: Star Anise Pod


1 ½ oz. Dickel Rye

½ oz. Langley’s Gin

½ oz. Lillet Rose

½ oz. Fresh Squeezed Lemon Juice

½ oz. House Made Grenadine

6 drops Bittercube Blackstrap Bitters

Preparation Procedures:

1) Combine all ingredients in beaker.

2) Add pellet ice to beaker.

3) Stir for 10-15 seconds.

4) Strain into service glass.

Whiskey Clover

Whiskey Clover

Service Glass: Coupe      Prep Glass: Mixing Glass

Garnish: Orange Peel on Clear Spear


¾ oz. Hennessey VS Cognac

¾ oz. Gentleman Jack Tennessee Whiskey

1 oz. Honey Water

1 oz. Fresh Squeezed Orange Juice

½ oz. Fresh Squeezed Lemon Juice

Preparation Procedures:

1) Combine all ingredients in mixing glass.

2) Add pellet ice to mixing tin.

3) Shake vigorously.

4) Strain into service glass.



Service Glass: Coupe      Prep Glass: Beaker

Garnish: Luxardo Cherry on Clear Spear


1½ oz. Woodford Reserve Bourbon

¾ oz. Carpano Antica Sweet Vermouth

¾ oz. Nonino Amaro

6 drops Crude Rosemary, Grapefruit, Peppercorn Bitters

Preparation Procedures:

1) Combine all ingredients in beaker.

2) Add pellet ice to beaker.

3) Stir to combine and chill.

4) Strain into service glass.

Pink Drink

Throughout the month of October, W Austin is donating $1 from all sales of “The Breast Lemonade Ever” cocktail to the Breast Cancer Resource Center.  Available at all of the hotel’s Living Room bars as well as the WET deck, Tito’s will also match donations with $1 per cocktail. The special cocktail features Tito’s handmade vodka and strawberry rosemary lemonade.With one of the most intense political seasons upon us, make an informed decision with one of W Austin’s three election-themed cocktails, available at the Living Room Bar. While you’re at it, vote for your favorite one for a chance to win a room & VIP reservation.

Political Cocktails

The Pant Suit

A spin on the traditional smash but with grapefruit juice and bitters. Because this one is a little more bitter than sweet.

Red Handed Bourbon, Lemon, Mint, Sugar, Grapefruit juice, Angostura bitters

The Comb Over

A New York whiskey in a Manhattan style cocktail. It is orange in color with a blond twist of lemon on the top.

Hudson Manhattan Rye, Lillet Rose, Sugar, Lemon Twist, Orange bitters

Fahrenheit ‘84

Combier, Elyx Vodka, Regan’s Orange Bitters, Angostura Bitters

Tequila will warm you up with recipes exclusively by 1800 as shorter days mean longer nights that are perfect for toasting.

The Bramble Fashioned

The Rubus Fashioned – Twist on an old fashioned….A mighty fine drink it is: strong, square-jawed, with just enough civilization to keep you from hollerin' like a mountain jack.

2 ounces 1800® Añejo

3 dashes of chocolate bitters

2 dashes of Angostura bitters

Cane sugar cube

3 raspberries

Add sugar cube, bitters and raspberries to mixing glass. Muddle ingredients together. Add 1800® Añejo and ice and stir for 10 seconds. Strain over ice in rocks glass. Garnish with orange peel and raspberries. Serve dirty. 

Spiked Spice

Spiked Spice – Forget pumpkin this year, it’s all about cocktails that highlight a fresh apple flavor – keep it easy by sticking to store bought apple cider when creating your next cocktail! 

1 ½ ounces 1800® Silver Tequila

1 ½ ounces apple cider

1/2 ounce lemon juice

Cinnamon and sugar for rim

Combine all ingredients in cocktail shaker, strain over ice in highball glass. 

Coco Harvest

Coco Harvest – Coconut doesn’t just have to be enjoyed during those Summer months, transition it into your fall cocktails and add some autumn flair with a ginger beer and a little bit of Rosemary! 

2 ounces 1800® Coconut Tequila

2 ounces fresh lime juice

1 ounce ginger beer

1 ounce grapefruit juice

Garnish with rosemary

Combine all ingredients in cocktail shaker, shake and strain.  Serve in rocks glass and garnish with sprig of Rosemary.

Repo Rita

Repo Rita – Take your Margarita from summer to fall with this delicious twist on a classic Margarita, a little Cilantro can go a long way in kicking your cocktail up a notch! 

2 pts. 1800® Reposado Tequila

3 pts. Lime Juice

Muddle with Cilantro

Garnish with Lime

Combine all ingredients in cocktail shaker, shake and strain into rocks glass over ice. Garnish with lime wedge.